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Abby | Belle Antiquarian

The Best Pumpkin Muffins

Moist muffins filled with all of the same flavors as your favorite pumpkin pie.
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Prep Time 10 minutes
Cook Time 24 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups all purpose flour
  • 1 cup sugar
  • ½ cup dark brown sugar
  • 1 tsp salt
  • 2 tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 2 eggs, room temperature
  • 1 15-oz can pumpkin puree, or 1 ¾ cups lightly packed fresh pureed pumpkin
  • ½ cup coconut oil, melted and cooled
  • 1 tsp vanilla extract
  • 1 Tbsp molasses, optional

Equipment

  • 1 Muffin tin
  • Muffin liners
  • 1 Large Bowl for the dry ingredients
  • 1 Medium Bowl for the wet ingredients
  • 1 Whisk or spatula
  • 1 Ice Cream Scoop to make diving batter easier
  • Toothpicks to test if done

Method
 

  1. Preheat the oven to 375* and line a muffin pan with 12 liners.
  2. Combine the dry ingredients in a bowl, whisk, and set aside.
  3. In a separate bowl, whisk the remaining ingredients until well combined and smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir together until well incorporated, but do not over mix.
  5. Using an ice cream scoop, divide the batter among the 12 muffin cups. They will almost be full.
  6. Bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean. (Cooking times can vary. Check at 20 minutes.)

Notes

  • Equipment: Use a standard 12-cup muffin tin lined with paper liners for easy cleanup. A large mixing bowl and medium bowl make the process simple, and an ice cream scoop helps divide the batter evenly for perfectly sized muffins every time.
  • Storage: Keep muffins covered at room temperature for up to 3 days, or refrigerate for up to a week. Reheat briefly in the microwave or toaster oven to bring back their just-baked flavor.
  • Freezer Friendly: Once cooled, freeze muffins in a single layer on a tray, then transfer to a freezer-safe bag or container. Thaw at room temperature or warm gently before serving.
  • Add-Ins: Fold in ½ cup of chopped pecans, chocolate chips, or dried cranberries for extra flavor and texture.
  • Serving Tip: These muffins pair beautifully with coffee, tea, or a touch of cinnamon butter.
  • Pro Tip: A sturdy muffin pan, vintage-inspired mixing bowls, and a quality ice cream scoop make this recipe both simple and stylish to prepare.